Clementine Sauce
Makesabout 1 1/8 cups
- Active time: 10 min
Total time: 40 min (includes cooling to warm)
Published in Gourmet Live
11.30.11
INGREDIENTS:
- 1 1/4 pounds clementines (about 8)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
INSTRUCTIONS:
-
Squeeze enough juice from clementines to measure 1 cup.
-
Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
-
Remove pan from heat and whisk in butter until melted.
-
Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.
COOKS’ NOTE:
-
Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.
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